Teacher: Mrs. Stephen      kstephen@hpschools.net

Course Outline

Prerequisite: Biology

Open to students in grades 10 - 12

The Nutritional Science course provides students with an overview of good nutrition principles that are necessary for physical and mental wellness and a long, healthy life. Instructional materials include discussions of digestion, basic nutrients, weight management, sports and fitness, and life-span nutrition. The Nutrition Science course emphasizes an understanding of today's food and eating trends and gives students the capacity to intelligently evaluate all available sources of nutrition information and make informed decisions. Implications for vocational choices are included with instruction.

Course Objectives 

• Study the chemical and biological impact of food on the human body. 

• Offer students an opportunity to complete food labs that compare food nutrients. 

• Investigate current health trends/issues being researched or in the news. 

• Learn everyday habits that contribute to sound health and nutrition. 

Unit 1: Scientific Principles in Nutrition (2 weeks) - Digestion, Absorption, and Transport of macro and micronutrients in the body /Energy Balance and Body Composition

• The Body's cells 

• The Body Fluids and the Cardiovascular System 

• The Hormonal and Nervous Systems 

• The Immune System 

• The Digestive System 

• The Excretory System 

Unit 2: Macromolecules & Metabolism  (4 weeks) - The structures of the carbohydrate, lipid (fat), and protein molecules / Fitness and Food

• What are Carbohydrates? 

• The Need for Carbohydrates 

• From Carbohydrates to Glucose 

• The Body's Use of Glucose 

• Diabetes and Hypoglycemia 

• Investigate your Fiber Intake

• What are Lipids? 

• A Close Look at fats (Triglycerides and Fatty Acids) 

• Lipids in the Body 

• The Effects of Processing on Unsaturated Fats 

• What is a protein? 

• Digestion and Absorption of Protein 

• The Role of Proteins in the Body 

• Foods Rich in Protein 

• Protein Deficiency and Excess 

• What Constitutes a Vitamin? 

• The Fat-Soluble Vitamins 

• The Water-Soluble Vitamins 

• Vitamin Supplement                                       

MARKING PERIOD 1 SUMMATIVE TEST: October 30, 2023 / MARKING PERIOD 3 SUMMATIVE TEST: March 26, 2024     

Unit 3: Wellness (4 weeks) -Planning a healthy diet to meet adolescent and adult nutritional needs / Nutritious Meal Preparation

• A Lifetime of Nourishment 

• Fitness for Life 

• Cultural and Social Meanings Attached to Food 

• Nutrition in the News 

• Nutrient Recommendations 

• Dietary Guidelines 

• Diet Planning with the Daily Food Pyramid 

• Which Packaged Foods and Restaurant Choices are Best for My Health? 

• Score our Diet with the Food Guide                                                                                                                                              

MARKING PERIOD 2 SUMMATIVE TEST: January 26, 2024  / MARKING PERIOD 4 SUMMATIVE TEST: June 13, 2024  

Nutrition Portfolio (1 week) - Showcase your favorite projects from the semester which may include any of 9 kitchen experiences and 1 Food Debate.

*Office Hours for Students

Available by appointment only.  

Either email or tell Mrs. Stephen in advance..

Grading per Marking Period:

Assessments: (60%) Includes projects and hands-on opportunities to display mastery of content. Students are required to create a nutrition portfolio as a final assessment each semester. 

Assignments: (40%):  Each student is responsible for Mastering the classwork provided.  All assignments are posted in Google Classroom. 

LATE WORK: Late work will be accepted.  Speak with the teacher first.  After two weeks, work will not be given credit.    

Student Responsibilities

• Attendance, punctuality, courtesy, and respect are expected at all times.

• 5-14 mins is considered tardy to class. Three tardies = one absence.

• >14 minutes is considered cutting class, and referrals will be written up for students cutting class.

• Loss of Credit occurs when: 8 absences in Semester Course

• Keep a spare pair of sneakers and socks in your locker to have in case you wear open-toed shoes on lab day.

• Take the initiative for your learning. You get out of it as much as you put into it.